Cucumber Fennel Salad With Halloumi

Difficulty:
1/5

Ease of Preparation: Medium
Yield: 4 servings


Ingredients:

Salad:
  • 3 English cucumbers
  • 1 fennel bulb
  • 2 medium shallots
  • 7 tablespoons (105 ml) granulated sugar
  • 1 tablespoon (15 ml) salt
  • Pepper
  • 1 ½ cups (350 ml) white wine vinegar
  • 1 cup (240 ml) water
Fried Halloumi:
  • 8 ounces (227 g) halloumi cheese, drained, 1/2 -inch (1.25 cm) slices
  • Olive oil, for brushing
  • 2 ounces (60 ml) ouzo, for flambéing
Garnish:
  • ¼ cup (60 ml) pine nuts, toasted
  • 3 tablespoons (45 ml) pomegranate seeds
  • Fennel frond
  • Extra virgin olive oil
Special equipment:
  • French mandoline

 


Method:

For the Salad:

Cut cucumbers lengthwise and use a small spoon to remove the seeds.

Use a mandoline with the wide cutting blade shave the cucumber horizontally to make fettucine pasta shaped strips.

Core and shave the fennel into thin strips on the mandoline.

Peel and shave the shallots into thin rings on the mandoline.

In a bowl, combine the shaved cucumber, fennel, shallots, sugar, salt, and pepper. Let the mixture rest for 1 minute.

Add vinegar, water, cover and rest at room temperature for 30 minutes, stirring occasionally.

For the Fried Halloumi:

Preheat a nonstick frying pan over high heat.

Pat the halloumi cheese slices dry with a paper towel.

Brush both sides lightly with olive oil, to coat.

Sear the cheese in the hot pan until a deep brown crust develops, about 1 minute on each side.

Flambé by adding ouzo to the pan and allowing the alcohol to ignite.

To serve:

Strain and discard the liquid from the salad.

Place a slice of fried and flambéed halloumi on a plate.

Neatly top the halloumi with the salad.

Garnish with toasted pine nuts, pomegranate seeds, fennel fronds, and olive oil.

Serve while the cheese is warm.